- 0:20 Prep
- 1:00 Cook
- 4 Servings
- Capable cooks
Breadcrumbs and grated parmesan give these juicy stuffed eggplants a crunchy finish.
Ingredients
- 2 (320g each) small eggplant, halved lengthways
- 2 1/2 tablespoons olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 400g veal mince
- 1 small red capsicum, finely chopped
- 2 tablespoons currants
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 680g jar tomato passata
- 1/4 cup fresh breadcrumbs
- 2 tablespoons finely grated parmesan
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Using a teaspoon, remove the flesh from the eggplant halves, leaving a 1cm-thick border. Finely chop eggplant flesh and reserve. Place eggplant halves in a medium roasting pan. Brush with 1 tablespoon oil. Bake for 15 minutes or until just tender.
- Step 2Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add capsicum and reserved eggplant. Cook, stirring, for 4 to 5 minutes or until vegetables start to soften. Remove from heat. Season with salt and pepper. Stir in currants and parsley.
- Step 3Remove eggplant from pan. Spoon mince mixture into eggplant. Pour passata into roasting pan. Arrange eggplant on top.
- Step 4Combine breadcrumbs and parmesan in a bowl. Sprinkle over mince mixture. Drizzle with remaining oil. Bake for 25 to 30 minutes or until tops are golden and eggplant is tender. Serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1629 kj
Energy
20g
Fat Total
6g
Saturated Fat
8g
Fibre
27g
Protein
65mg
Cholesterol
505.13mg
Sodium
16g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Chris L Jones
- Publication: Super Food Ideas
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